1 1/2 ounces cachaça
3/4 ounce lemon juice
3/4 ounce Aperol
1/2 ounce simple syrup
1 whole egg white
1 dash peach bitters
Shake with ice, strain into a champagne flute.
Source: Zane Harris (2008)
This drink was created by Zane Harris, bartender at Vessel which is an excellent craft bar in downtown Seattle. I asked him for some ideas on a “summertime” cocktail, and he said this is one that he had recently worked up. He said it was a good summertime drink not only because it uses cachaça, but also because of the use of egg whites. Zane had noticed that during the summer, people tend to gravitate towards his egg white drinks more than they do the rest of the year.